Chilaquile casserole
4 To 6 serve
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Uncooked corn tortillas | |
| 1 | medium | Anaheim or poblano chili; minced (or 2 4-oz cans diced green chilies) |
| 2 | To 3 cups grated jack cheese | |
| 4 | Eggs | |
| 2 | cups | Buttermilk |
| Salt and pepper | ||
| 1 | To 2 cups cooked pinto beans | |
| ½ | pounds | Firm tofu; thinly sliced |
| 1 | cup | Chopped onion, sauteed |
| 1 | To garlic cloves; sauteed minced | |
| 1 | small | Zucchini; sliced and sauteed |
| dash | Cumin, and dried bell pepper or oregano | |
Directions
FORMATTED BY LISA CRAWFORD
OPTIONAL ITEMS
Preheat oven to 375 degrees F. Butter or oil a 2-quart casserole or a 9-by-13-inch pan. Tear 6 tortillas into bite size pieces and spread them evenly in the casserole. Spread half the chilies and half the cheese over the tortillas. (At this point, spread, sprinkle or place any optional items on top of the cheese) Tear the remaining tortillas and spread them on top. Follow with the remaining chilis and cheese.
Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole. Bake uncovered for 35 minutes.
Serve hot, warm or at room temperature.
Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g fat(43%), 5.4g fiber, 268mg chol, 657mg sodium Source: Still Life With Menu by Mollie Katzen The Complete Vegetarian, Miami Herald, 11/2/95